SABUDANA VADA
Updated: Jun 7, 2022
Namaste everyone 🙏🏻, Today I’m sharing my Vrat special SABUDANA VADA recipe!
Sabudana vada is a fasting snack which has a savory and mildly sweet patty taste. It has tapioca pearls (sago), potatoes, peanuts and herbs in it.
In this blog, I’ve shared a fool proof step by step recipe guide which gives you a super delicious, crispy Sabudana Vada with a soft and light interior.
Sabudana Vada is specially made on Hindu fasting days or an evening snack. It is crispy, delicious and tastes great when served with sweet yogurt and tamarind & coriander mint chutney. You can also enjoy it with just Coriander Chutney or tamarind chutney.
Hope you like it! 😊
INGREDIENTS
2/3 cup (120 gms) of sago/ tapioca pearls/ sabudana
1/2 cup (60gms) of peanuts
4 boiled potatoes
1 teaspoon of freshly grounded black pepper
1 teaspoon of cumin seeds
3-4 finely chopped green chillies
a small piece of minced garlic (optional, omit if you don't eat ginger during fasting days)
1/4 cup of freshly chopped coriander leave (optional, omit if you don't eat ginger during fasting days)
Rock salt as per taste
INSTRUCTIONS
Soaking Sabudana
Use a mesh strainer & rinse sabudana lightly twice by rubbing between your fingers until all the starch is gone, drain all the starchy water.
Soak the sabudana or sago in water for 2 hours. When properly soaked, the sabudana pearls will be tender without any hard center. When you press the pearls between your forefinger and thumb, they should get mashed easily with a floury moist texture on your fingers. If you feel some hardness in the center, then soak for some more time. Drain all the water really well from the soaked sabudana.
There should not be any water logged in the soaked pearls. Water will make the patties moist and sticky. The patties will soak up a good amount of oil while frying making them loaded with oil. So drain the water really well.
Boiling potatoes
Scrub and rinse 4 medium-sized potatoes thoroughly in water first.
Place the potatoes in a 2 litre stove top cooker. Add water which just about covers the potatoes. Pressure cook potatoes for 10 to 12 minutes or 2-3 whistles on medium heat.
When the pressure settles down on its own in the cooker, open the lid and check the potatoes. Pass a knife or fork through the center of the potatoes and it should slide easily without any resistance.
Roasting peanuts
On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp and crunchy. Cool and then coarsely powder in a dry grinder.
Sago vada mixture
Add the mashed potatoes and coarsely ground roasted groundnuts to the sabudana in the mixing bowl.
Add edible rock salt, cumin seeds, sugar, ginger, green chillies, coriander leaves and lemon juice to the sabudana . Mix the entire mixture very well.
Now take some portion of the mixture in your hands and shape them into flat round vada or patty. Set aside.
Repeat until you use up the entire dough mixture.
Deep frying
Heat oil for deep frying in a kadai. Add a tiny ball made from the mixture.
Fry it on medium flame. If this ball does not break while frying, then you are good to go.
If it breaks, then add 1 to 2 tablespoons of rajgira atta (or amaranth flour) to the mixture and mix well.
Now gently place the vada in the oil. Keep the heat to medium or medium-high while frying. If the oil is warm, sabudana vada will absorb a lot of oil and become soggy.
Add the vada for frying depending on the size of the kadai. Do not crowd the kadai or pan.
When one side gets golden, then only flip the vada. Otherwise, don't even touch as they might break if not cooked.
Turn over a couple of times so as to fry the sabudana vada evenly. Fry until they are crisp and golden
Remove them with a slotted spoon. Place on kitchen paper towels to absorb excess oil. Fry the remaining batches of sabudana vada this way.
Serve sabudana vada hot or warm.